Not commonly found in the U.S., this pasteurized sheep and goat's milk cheese has been produced in various regions of Greece since Byzantine times. A traditional Greek hard cheese, Kefalotyri is known historically to be the first cheese that was to be produced at the start of the new season, ensuring that the milk that was used during the cheesemaking process was taken after the lambs were weaned. Similar to Romano, this firm, dry cheese is aged for three months and offers a slightly sharp finish to an already distinct sheep and goat's milk flavored cheese. The classic way to enjoy this cheese is fried in strips or cubes.

Very good flavor! Used it to make saganaki & my family was so excited & loved it!!!

By Markfrom Silverado, CAon Feb 07, 2016

Expectations Exceeded!

I used this cheese to make Saganaki and it was the best that I have had, outside of Greek Town in Chicago

By MamaCfrom Mission Viejo, CAon Jan 11, 2008

Opa! Kefalotyri makes the meal!

This is Greek Cheese that is very difficult to find where I live, actually, I couldn't find it anywhere locally, and I had to cook a big Greek Christmas Meal for 30 people. I was definitely satisfied with this product from igourmet. Our meal would not have been the same without it!

By Traceyfrom Washington DCon May 13, 2007

Excellent Service

This is hard cheese to find and I'm thrilled to be able to find it here. We have an old family recipe of chicken and spaghetti and this grated Greek cheese is necessary. The taste is unique and wonderful.